Macaroni Salad

Ingredients

• 2 cups elbow macaroni
• 1 cup mayonnaise
• 1/2 cup diced celery
• 1/2 cup diced bell pepper
• 1/4 cup diced red onion
• 1/2 cup sweet pickle relish
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/2 cup chopped hard-boiled eggs

Instructions

1. 1

   Cook the Macaroni: Bring a pot of salted water to a boil. Add the elbow macaroni and cook until al dente, usually about 8-10 minutes. Drain and set aside to cool.

2. 2

   Prepare the Vegetables: While the macaroni is cooling, chop the celery, bell pepper, and red onion into small pieces. If using, chop the hard-boiled eggs as well. Set aside.

3. 3

   Make the Dressing: In a large bowl, combine mayonnaise, sweet pickle relish, apple cider vinegar, and Dijon mustard. Whisk until smooth and fully combined.

4. 4

   Combine Ingredients: Once the macaroni has cooled, add it to the dressing mixture along with the diced vegetables and chopped eggs. Mix thoroughly to ensure everything is coated.

5. 5

   Season the Salad: Add salt and pepper to taste. Stir in the chopped parsley for added freshness. Adjust the dressing if necessary by adding more mayonnaise or vinegar.

6. 6

   Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a side dish or main course.